Toast almond slices and set aside. Wash kale and tear into bite-sized pieces, discarding stems. Spin dry*. Place in large mixing bowl. Sprinkle sea salt over the leaves. Squeeze the juice from half the lemon over the leaves and drizzle with a Tbsp or so of the olive oil. With your hands, massage leaves until the leaves are coated and softened, about 5 minutes. Dress with remaining olive oil mixed with sweetener. Add strawberries, onion slices, and almonds. Serves 4. Each serving 200 calories, 10.14g carbs, 2.4g fiber = 7.74g net carbs

Pair this with some grilled chicken and you've the perfect summertime meal!*I am washing and drying lots of salad greens from the garden this time of year -- forget salad spinners, I dry my greens using this technique and they store beautifully. Instead of a pillowcase, I use a flour sack towel that has had the sides closed up (like a sack) -- easy to wash and dry.

Disclaimer

The content of this blog is written by me - I am not a medical doctor or a registered dietitian. I write based on my own experience with a Low Carb diet and losing and maintaining 110+ pounds. All nutrition facts on recipes are calculated at FatSecret.com.

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